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Grilled Elote with Cotija

Grilled Elote with Cotija

Grilled sweet corn spread with mayonnaise, rolled in cotija cheese, and finished with chili powder and lime.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Mexican
Servings 4 servings
Calories 411 kcal

Equipment

  • Grill
  • Tongs
  • Plate for rolling

Ingredients
  

Main Ingredients

  • 4 ears fresh corn husked
  • ½ cup mayonnaise or Mexican crema or sour cream
  • 1 cup crumbled cotija cheese
  • 2 tsp chili powder
  • 2 limes juiced
  • 2 tbsp fresh cilantro optional, chopped

Instructions
 

Cooking

  • Heat. Heat the grill to medium high heat.
  • Grill. Grill the corn 10 to 15 minutes, turning often, until charred in spots and cooked through.
  • Spread. Cool slightly, then spread each ear with mayonnaise.
  • Coat. Roll or sprinkle with cotija and dust with chili powder.
  • Finish. Squeeze the lime juice over the corn, add cilantro, and serve immediately.

Notes

Substitutions: Feta or Parmesan replaces cotija, and crema or sour cream replaces mayonnaise.
Tips: Spread the mayonnaise thin and serve right away.
Storage: Cool leftover corn, refrigerate kernels for up to 3 days, and store toppings separately.
Nutrition does not include the optional cilantro.
Keyword Chili Powder, Cotija Cheese, Fresh Corn, Grilled Elote with Cotija, Mayonnaise